Zucchini Chocolate Rum Cake

Zucchini Chocolate Rum Cake

16

"Very moist zucchini cake with a nice aroma of rum."
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Ingredients

1 h 30 m servings 432 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.
  3. In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
  4. Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.
  5. Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

Reviews

16
  1. 23 Ratings

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Most helpful positive review

We all loved this. I used 1/2 c rum in the cake because of the other reviews that said you could not taste it with the 1/3. We enjoyed it. I thought the glaze was going to be too strong when I f...

Most helpful critical review

Followed recipe exactly. Cake was raw in the middle. I had to keep putting it back in the oven for about 30 minutes extra...total of 1.5 hrs. What a mess.

We all loved this. I used 1/2 c rum in the cake because of the other reviews that said you could not taste it with the 1/3. We enjoyed it. I thought the glaze was going to be too strong when I f...

The zucchini does make this a very moist cake. It is very tasty as chocolate cakes go. The rum in the cake itself is pretty much undetectible, but in the glaze it is overpowering. Next time I...

We all loved this. I also used 1/2 cup rum in the batter, but only 1 tbsp and the rest water in the icing. The whole thing was eaten including the crumbs. It is a very rich and dense cake. De...

Really, really good! This cake came out very moist. Nobody would believe there was zucchini in it. This could be a new favorite of mine!

I made this for a big family gathering yesterday and never told them it had zucchini until after they ate it. Everyone was so suprised. They loved the cake.

Moist, but not too moist. Perfect chocolate flavour. Added additional 3/4 cup of flour and used 1/2 cup of rum for high altitude baking. Cake is tastier the following day. Thank you for recipe!

Super good and moist. I didn't have any white rum so I used Captain Morgan instead and I used a different Butter/sugar/rum glaze.

Followed recipe exactly. Cake was raw in the middle. I had to keep putting it back in the oven for about 30 minutes extra...total of 1.5 hrs. What a mess.

I added only the confectioners' sugar on top instead of the rum/glaze and I put Quik instead of cocoa powder. It was good, I would fix it again.